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Recent content by GrumpyGriller
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So... here's my quandary :)
Restaurant Depot near me has a good price on boneless prime ribeye roasts ($11.39/lb for Black Angus); they are cryovac packaged and about 20-22 lbs. I will be smoking one (though I cut into 2 pieces to get 4 ends) on September 24th but picking them up on the 14th...
Haven't made bacon in a while, so this is what I just started 😀
5.5 lb. Pork belly
6.6 g #1 prague
39 g kosher salt
20 g brown sugar
Mixed it up thoroughly and rubbed both sides of the belly. Bagged in Ziploc and in fridge. I'm think 14 day, but open to suggestions 😀!
There's a Restaurant Depot near me where I get stuff, including brisket. Their current price is $4/lb, but they have full packers only, so they are much larger than what you saw. They always have at "choice" at that price point.
This is a cook a did a while back...
I did not remove the silverskin - just rubbed them up and on they went for a while :)
225 for 6 hours, them bumped to 275 3 hors, 1 hour in cooler wrapped with butcher paper. Rub was Slap Yo Daddy Beef Rub, but you could use whatever rub you prefer of course.
If you have time, a wet brine is an option - this is what I did on my last turkey attempt. Of course the amounts can be adjusted based on the size of your turkey and what's needed to cover it etc.
Turkey Brine:
1/2-gallon water
1/2-gallon apple juice
1/2 cup kosher salt
1/4 cup brown sugar...
I doubled this as I had 2 5 lb flats - cured for 8 days, then rinsed, smoked at 180 until IT 150, SV @ 155 for 48 hours.
CORNED BEEF BRINE
2 quarts water
1 quart apple juice
1 1/2 cups coarse Kosher or sea salt
1/2 cup brown sugar
3.2 teaspoons pink curing salt #1
5-6 Tablespoons pickling...